This recipe is courtesy of Chef Scott Richardson
- Duck Breasts
- Panko Breadcrumbs
- Curio Bay Pecorino Cheese
- 2 Eggs
- 1 cup of Milk
- Whole Frozen Beans
- Sliced Pear
- 1/4 cup Brown Sugar
- 1/4 cup Balsamic Vinegar
- 2 tablespoons of Water
Slice through the middle of the duck breasts to form escalopes. Mix together equal quantities of Panko Breadcrumbs and Grated Curio Bay Pecorino Cheese. Make the egg wash by beating two eggs together with one cup of milk. Pass the duck escalopes through the flour then through the egg wash and then into Panko crumbs and grated Pecorino mixture. Pan fry or deep fry until the crumbs are golden and the duck is still pink.
Grate Curio Bay Pecorino cheese, place a silpat mat (silicone baking mat) onto a baking tray. Using a ring as a mould spread grated Curio Bay Pecorino in the mould, remove the mould. Place the tray in a 200C oven and bake til the circles are golden and begin to crisp. Remove quickly from the oven and the tray and place on a cooling rack.
Beans and Pears
Heat the butter in a frying pan. Saute the pears slightly then add the beans which have been blanched in boiling water for 1 minute. Toss the beans and pears together to just heat the beans while still retaining the texture of the pears.
Combine 1/4 cup brown sugar, 1/4 cup balsamic vinegar and two tablespoons of water. Place into a pot and bring to the boil. Simmer until a light syrup is formed.
Place the sauteed beans and pears into the centre of the plate. Top with 2 escalopes of duck.
Drizzle over the balsamic reduction and rest the Curio Bay Pecorino crisp on top.